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Rec: Southern Kitchen Cinnamon Rolls - Thought I'd have to dig at home, but found it online. These
Joined: Jan 8, 2006
Posted to Thread #10455 at 12:50 pm on Apr 22, 2008
are truly wonderful. And yes, so was the Southern Kitchen. These are very buttery & crunchy on top like cinnamon toast. Dough is very soft and easy to handle. By the way, Lindy really is my sister.
Cinnamon Rolls from Dallas
Guest Author - Jenny Derden
Many years ago, there were two restaurants in Dallas on the same street owned by the same people. Southern Kitchen East and Southern Kitchen West. In 1977 someone that visited the restaurant picked up the Southern Kitchens recipe for their tiny cinnamon rolls. The restaurants have long since closed but the recipe lives on. My husband loved their cinnamon rolls. I just found the the recipe and was reminded of the many times my husband took me to dinner there. Try baking them. Hope you enjoy them as much as he did.
Southern Kitchen Cinnamon Rolls
1/2 cup milk
1/2 cup butter
1/3 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons dry yeast
2 tablespoons warm water
2 1/4 cups flour
Scald milk, add butter and stir until the butter is melted. Add sugar and salt and stir until dissolved. Dissolve yeast in warm water and add to milk mixture. Add 1 cup of flour and beat well. Add egg, which has been beaten lightly, and beat about 2 minutes. Add 1 cup of flour and beat well. Then add rest of flour and mix well. Place on floured board and knead very lightly - about 8 times. Put in well greased bowl, cover and let rise until double in bulk.
CINNAMON SUGAR MIXTURE
1 cup sugar
1/2 cup light brown sugar, well packed
1 tablespoon cinnamon
6 tablespoons butter
Mix sugar, brown sugar and cinnamon together until well blended. Roll dough out to 8" x 20". Completely cover with 1 tablespoon melted butter. Spread cinnamon sugar mixture evenly over surface, reserving about 3/4 cup for top. Roll up and cut into 24 even pieces. Melt 5 tablespoons butter in 7" x 10 1/2" pan and put rolls in pan placing cut side up. Press down to force butter up around rolls. Then spread remaining sugar mixture evenly over top. Press down. Let rise until double. Bake at 375 F. until done - about 20 minutes. Serve warm.
Other messages in this thread:
- 10455. Rich as Sin Potatoe Cinnamon Rolls. 1940's recipe - lindy - 12:48am on 04/22/08 (10)
- lindy, i made the 7 up pound cake you posted at 10405 and it was wonderful! served it with - AngAk - 1:16am on 04/22/08
- The soda in the 7 up is the makes it rise you really don't have to do anything. [NT] - lindy - 1:27am on 04/22/08
- I'll have to post the Southern Kitchen ones. [NT] - Melissa Dallas - 12:42pm on 04/22/08
- Rec: Southern Kitchen Cinnamon Rolls - Thought I'd have to dig at home, but found it online. These - Melissa Dallas - 12:50pm on 04/22/08
- how fun to have your sister on board! do you live close by or is this a chance for you 2 to - AngAk - 5:36pm on 04/22/08
- We live about forty-five miles apart, but talk on the phone almost daily. The rolls - Melissa Dallas - 7:15pm on 04/22/08
- Do they rise very high? I've been wanting to make giant cinnamon rolls. - MoNJ - 9:28pm on 04/22/08
- The potatoe ones spread quite a bit. Southern kitchen are more compact and crunchy. [NT] - lindy - 1:10am on 04/23/08
- The Southern Kitchen ones rise nicely, but they only make a 7X10 pan so you'd need to double the - Melissa Dallas - 3:13pm on 04/23/08
- Thanks! [NT] - MoNJ - 1:50pm on 04/24/08